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To make lifting easier, line an 8 × 8-inch pan with paper towels, leaving some overhang.
In a food machine, add dates, almonds, and a touch of salt.
Blend till a cohesive mixture is achieved.
Sturdily press the mixture into the pan’s bottom.
The soaked cashews should be thoroughly drained.
Blend everything together as long as it’s smooth.
Blend till silky and creamy.
You should remove the pan from the freezer.
Encase the crust with the lemon filling.
Using a spatula, distribute it.
To get rid of air bubbles, lightly tap the pan on the counter.
For at least six hours or during the night, cover and freeze.
Before cutting, make sure the bars are firm.
Using the overhanging parchment, remove the bars from the pan.
Let them sit at ambient humidity for ten minutes.
Using a heated knife for smooth cuts, cut into 12 equal bars.